Scotch Eggs

steps

1. Bring a large pot of water to a boil. Add 8 eggs and return to a boil. Cook uncovered for 14
   minutes. Transfer eggs to ice water bath and let sit for 2 minutes. Peel eggs and dab with a
   napkin to dry. Set aside.
2. In a bowl, mix together sausage, bouillon, salt, pepper, parsley, and chile flakes. In 3 separate
   shallow bowls, divide flour, breadcrumbs, and remaining egg; whisk egg thoroughly to combine.
3. Working with 2 ounces (about ¼ cup) of sausage at a time, evenly coat each egg with sausage
   mixture, pressing mixture around egg to create a shell. Roll sausage-covered eggs in flour and
   shake off any excess. Roll eggs in whisked egg, then roll in breadcrumbs so that each egg is
   evenly coated. Set aside while heating oil.
4. Fill a heavy-bottomed pot with enough oil to submerge eggs, about 3 to 4 inches. Heat oil to
   350 degrees on a deep-fry thermometer. Carefully lower eggs into oil and fry for 4½ to 5
   minutes, turning 1 or 2 times. Serve hot.